Meat quality evaluation by computer vision

Author:

Tan Jinglu

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. AMSA (1991). American Meat Science Association Committee on guidelines for meat color evaluation. Contribution no. 91-545-A, ASMA, Savoy, IL, USA

2. Chen, Y. R., McDonald, T. P., & Crouse, J. D. (1989). Determining percent intra-muscular fat on ribeye surface by image processing. 1989 ASAE Annual International Meeting, Paper no. 893009, ASAE, St. Joseph, MI, USA

3. Chen, Y. R., Nguyen, M., & Park, B. (1995). An image processing algorithm for separation of fat and lean tissues on beef cut surface. 1995 ASAE Annual International Meeting, St. Joseph, MI, USA

4. Beef carcass evaluation by use of a video image analysis system;Cross;Journal of Animal Science,1983

5. Analysis of expanded-food texture by image processing, part I: geometric properties;Gao;Journal of Food Process Engineering,1996

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